Date: Sat, 21 Mar 1998 22:21:23 -0800 (PST)
-------------- BEGIN bread-bakers.v098.n023 --------------
001 - snardo@onramp.net - cracked wheat, bulgur, Wheatena
002 - prairie-wind@juno.com (Ka - Red Lobster Garlic Biscuits
003 - AMICROBEE - Request for Brownie Bread
014 - SophieAZ
Subject: flour mix
Date: Sat, 21 Mar 1998 21:22:05 EST
Does anyone have a recipe for combining flours, for a multigrain loaf, that
can be combined and stored in 5 or 10 pound amounts , thus eliminating all the
measuring at time of setting up the bread machine. I don't know what
proportions to use.
Thanks!
Rory
--------------- MESSAGE bread-bakers.v098.n023.4 ---------------
From: "Jazzbel"
Subject: Re: cracked wheat, bulgur, Wheatena
Date: Thu, 19 Mar 1998 19:51:44 -0500
Here's some info from the Gastronomique:
bulghur or burghul(cracked wheat)(pilpil)
A treated wholewheat grain, including the wheat germ(it is therefore rich
in protein, mineral salts, and carbohydrate).
It is made by cooking the wheat, then drying and cracking it.
For use in dishes, it is then cooked in twice its volume of boiling water
for approximately ten minutes, until the liquid is absorbed. it is often
used in vegetarian cooking--to make soups and gruels with pulses and
flavourings, to stuff vegetables(in place of rice), or served as a salad
garnished with raw vegetables in vinaigrette(like the Middle Eastern salad
tabbouleh).
>>>>>>>>
Wheatena is a very finely ground whole-wheat.
>>>>>>>
Not to start a thread again, but the coarseness of cooked bulgur is to
whetena as that of grits is to cornmeal.
Later, Jazzbel
>>>>>
Little Tommy Tucker
Sings for his supper;
What Shall we give him?
White bread and butter
>>>>>
Later, Jazzbel
>>>>>
Little Tommy Tucker
Sings for his supper;
What Shall we give him?
White bread and butter
>>>>>
----------
> From: snardo@onramp.net
> To: bread-bakers@lists.best.com; EAT-L@LISTSERV.VT.EDU;
eat-lf@lists.best.com; mastercook@lists.sierra.com;
recipes@listserv.prodigy.com
> Subject: cracked wheat, bulgur, Wheatena
> Date: Thursday, March 19, 1998 2:08 PM
>
> Can anyone explain the differences/similarities among cracked wheat,
> bulgur and Wheatena cereal?
> Thanks, Sharon
--------------- MESSAGE bread-bakers.v098.n023.5 ---------------
From: SuenDoug
Subject: Re: mm-recipes chocolate chip bread
Date: Sat, 21 Mar 1998 14:55:12 EST
My whole house smells wonderful as this bread is baking right now. The
original recipe called for Roasted Red Peppers, but I made a "few" changes to
suit what I had on hand.
Sue
SuenDoug@aol.com
* Exported from MasterCook *
Sun-dried Tomatoes-Cheese Bread
Recipe By : Variation from Oster Breadmaker Instruction Book
Serving Size : 16 Preparation Time :3:30
Categories : Bread Machine Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup water
1/2 cup sun-dried tomatoes in olive oil with herbs -- julienne
cut
4 Tablespoons olive oil -- from the jar of
-- tomatoes
2 cloves garlic -- crushed
4 cups bread flour
1/3 cup grated Parmesan cheese
2 Tablespoons sugar
2 teaspoons salt
2 teaspoons dried basil leaves -- crushed
1 3/4 teaspoons regular active dry yeast
FOR MY OSTER MACHINE (follow your own machine's directions):
1. Remove bread pan; attach kneading blade.
2. Place all ingredients in bread pan in the order listed.
3. Insert bread pan, close lid and plug in.
4. Select bread type: Press SELECT until the desired bread setting number is
displayed. Press START>
(For white breads, the bread setting selections are numbers 1-3. Select "1"
for 1 pound loaf recipes. Select either "2" or "3" for 1-1/2 and 2 pound loaf
recipes. select "2" for a desired medium crust color and "3" for a desired
dark crust color.)
5. Press START. Bread will be done baking in the number of hours indicated.
6. A fruit and nut beep is indicated at 32 minutes in to the cycle.
- - - - - - - - - - - - - - - - - -
NOTES : Substitute roasted red peppers for the tomatoes for the original
recipe, and reduce the amount of fat in the recipe to 4 teaspoons margarine or
butter, softened.
Nutritional information from MasterCook 4.07:
192.1 calories; 6.8g fat; 5.7g protein; 28.8g carbohydrates; 2mg cholesteroll;
311mg sodium.
Diabetic exchanges: 1-1/2 grain/starch; 1/2 fat
--------------- MESSAGE bread-bakers.v098.n023.6 ---------------
From: "Russell J. Fletcher"
Subject: Bread Machine recipe question (packaging ingredients ahead of time).
Date: Sat, 21 Mar 1998 21:04:21 -0800
I have a bread machine question. Some recipes and recipe books say
to add ingredients in a certain order others don't. Has anyone
tried packaging dry ingredients up for future use?
Has it worked?
It would be nice to be able to go to the cupboard and
get the Ziplock bag labeled "Taste of Italy bread"
or "Old Fashioned Oatmeal Bread" or "French Bread"
or "Hamburger Buns" or whatever, put the liquids
and the bag in, and go!
I figured I would ask in case someone had this idea already
and it did or didn't work.
TIA
Russ
P.S. In case it makes a difference, I have a 2 lb.
Oster Bread Machine
----
Russell Fletcher gimplimp@teleport.com
or cccwebauthor@bigfoot.com
Camas WA USA
--------------- MESSAGE bread-bakers.v098.n023.7 ---------------
From: "Christopher E. Eaves"
Subject: Re: Bread Machine recipe question (packaging ingredients ahead of time).
Date: Sat, 21 Mar 1998 23:37:36 -0600
Russell J. Fletcher wrote:
>
> I have a bread machine question. Some recipes and recipe books say
> to add ingredients in a certain order others don't. Has anyone
> tried packaging dry ingredients up for future use?
> Has it worked?
>
> It would be nice to be able to go to the cupboard and
> get the Ziplock bag labeled "Taste of Italy bread"
> or "Old Fashioned Oatmeal Bread" or "French Bread"
> or "Hamburger Buns" or whatever, put the liquids
> and the bag in, and go!
>
> I figured I would ask in case someone had this idea already
> and it did or didn't work.
>
> TIA
> Russ
>
Russ:
I do this all the time. I mix all the ingredients except liquids, yeast
& raisins or nuts since they need to be added after the initial mixing
of the machine. I haven't had any flops yet. About once a month I'll gp
thru my bread machine database & choose about 20 recipes to "BAG UP". Do
it all one day & label the bags with a marker with any ingredients &
machine settings needed & toss in the freezer, pull out the day before I
need it to come to room temp and have at it.
Good Luck!!
Chris
--------------- MESSAGE bread-bakers.v098.n023.8 ---------------
From: Reggie Dwork
Subject: Granola Breakfast Bread
Date: Fri, 20 Mar 1998 23:38:12 -0800
* Exported from MasterCook *
Granola Breakfast Bread
Recipe By : Marion Cunningham
Serving Size : 1 Preparation Time :0:00
Categories : Breads Bread Bakers Mailing List
Breakfast Hand Made
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 Cup water -- warmed
2 Packages dry yeast
2 Cups water -- warmed
1/2 Cup nonfat dry milk
2 Tablespoons butter
1 1/2 Teaspoons salt
1 Cup cornmeal
2 Cups whole wheat bread flour
3 Cups all-purpose flour -- approximately
2 Cups Granola
Put the 1/2 cup warm water in a mixing bowl; sprinkle the yeast over, stir,
and let stand to dissolve for 5 minutes. Add the 2 cups warm water, nonfat
dry milk, and butter, and stir to blend. Beat in the salt, cornmeal, and
whole wheat bread flour and mix until smooth. Add 2 cups all-purpose flour
and beat until well mixed. Beat in as much more flour as is needed to make
a manageable dough. Add the granola.
Turn the dough onto a floured board ( or use a dough hook on the electric
mixer ) and knead for a minute. Let the dough rest 10 minutes. Resume
kneading until the dough is elastic, about 5 more minutes. Put the dough
into a greased bowl and turn to coat all sides. Cover and let rise to
double its bulk. Punch the dough down and divide in half. Put the dough
into two greased 8 1/2 x 4 1/2 x 3-inch loaf pans. Let rise to the tops of
the pans. Bake in a preheated 350F oven for 45 minutes, or until lightly
browned and done. Cool on racks.
- - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 0 0 0 0 0 0 0 26182 0 0
--------------- MESSAGE bread-bakers.v098.n023.9 ---------------
From: "Jo in Minnesota"
Subject: Using ABM recipes by hand
Date: Sun, 15 Mar 1998 13:47:49 -0600
Thanks for the good recipes for the bread machines. I used
to make all mine by hand until
arthritis objected to all the kneading, and I was happy to
turn it all over to an ABM.
Most of these can be used easily by hand, hand made bread
is most forgiving, allowing you to add a little more
liquid, or a little more flour. Just relax and enjoy the
making and you will do fine.
The one recipe that I can speak to is the one made with
picante or salsa. I made a loaf with Old El Paso Chunky
mild salsa that was just excellent. Warm up the salsa if
it has been refrigerated, start with one cup of flour and
keep adding until it seems right. Salsas and Picantes vary
so much your bread may require much more flour than the
recipe calls for.
Enjoy yourself, and thanks again, I want to try the Tabouli
bread!
Jo in Minnesota
--------------- MESSAGE bread-bakers.v098.n023.10 ---------------
From: Raphael Ryan
Subject: Recipes
Date: Sun, 15 Mar 1998 15:38:34 -0600
From: dandelion@edeneast.com
Subject:
Date: Sun, 8 Mar 1998 15:03:06 -0500
Hi folks. I'm pretty new to this list. I enjoy the conversations and
exspecially the recipes that I get. See, I've never owned a Breadmaker,
nor have I ever really wanted to. I really enjoy all the work involved
in bread making, its very theraputic. :) My big problem is I have a
whole bunch of recipes for breadmmakers that I don't really nkow how to
change into recipes I can make by hand. I'm not experienced eonugh in
breadmaking, nor do I fully understand excactly what breadmachines do
tto know how to convert them myself. Things like how long I let bread
rise, or how long I bake it..well I jsut don't know. Here are a few of
the recipes I have I really wish to try by hand. Can anyone give me some
help?
Dande
~~~~~~~~~~~~~~~~~~~
Dear Dande
It is a good idea to use breadmaker recipes when using a breadmaker, so
they'll be adjusted to the size of the breadmaker as well as its preset
rising and baking times.
However: You may certainly use any breadmaker recipe without a
breadmaker. Just follow your instincts (derived from past experience) in
knowing: how long to kneed it, let it rise, what size pan to bake it
in, and what baking temperature to use. You will seldom go wrong. I have
frequently used breadmaker recipes to prepare the dough in my food
processor, then I let it rise until double, punch it down, and let it
rise until nearly double. That way I can shape it how I want, buns
perhaps instead of a loaf, and bake accordingly.
Good baking,
Raphael
--------------- MESSAGE bread-bakers.v098.n023.11 ---------------
From: "Bill Hatcher"
Subject: Re: Sugar free breads
Date: Sun, 15 Mar 1998 16:21:57 -0500
While I agree with Bill P. totally on the wonders of sourdough, a good
sugar-free ABM recipe follows. I have posted it before, but it has been a
while. I probably make this about 20 to 1 over any other ABM recipe,
usually on
timed bake so it is fresh and warm for breakfast.
Regards.
Bill Hatcher
bhatcher@gc.net
Southampton County, Virginia, USA
* Exported from MasterCook *
Italian Bread
Recipe By :
Serving Size : 6 Preparation Time :4:10
Categories : Bread Machine To/From Breadlist
To/From Eat-L To/From Daily Bread
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/3 cups water
2 teaspoons salt
2 tablespoons oil
3 1/2 cups bread flour
2 teaspoons yeast
Add to bread pan in order given.
Bake on regular cycle or timed bake
- - - - - - - - - - - - - - - - - -
>--------------- MESSAGE bread-bakers.v098.n022.18 ---------------
>
>From: Bill Proctor
>Subject: Sugar free breads
>Date: Wed, 11 Mar 1998 08:58:36
>
>Hi; Several of you have asked for recipes using no sugar for those on
>sugar free diets. Why not try the traditional sourdough recipes. Most are
>not well suited to bread machines but they make some of the most delicious
>breads available. The San Francisco sourdough breads are an example. The
>breads consist of flour, water and a little salt. There is no sugar, no
>eggs and no oils. I have some recipes, if your interested. Send me an
e-mail.
>
>Bill - bproctor@accessone.com
--------------- MESSAGE bread-bakers.v098.n023.12 ---------------
From: Ken Vaughan
Subject: Red Lobster Breads
Date: Sun, 15 Mar 1998 12:01:48 -0900 (AKST)
Here are several red lobster breads that have accumulated in the bread cook
book.
* Exported from MasterCook *
Red Lobster Bread
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Copycat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 c bisquick
1/2 c cold water
3/4 c grated cheddar
topping
butter
garlic powder
italian seasoning
parsley
Mix all together and spoon onto baking sheet. Brush each biscuit with a
mixture of: melted butter, Italian seasoning, garlic powder and parsley.
Bake at 450 for 8-10 mins.
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Red Lobster Cheese Biscuits
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
***** NONE *****
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Red Lobster Cheese Biscuits Version 2
Recipe By :
Serving Size : 60 Preparation Time :0:00
Categories : Desserts Fruit
Copycat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 t garlic salt or powder
1 T Parsley flakes
1 t italian seasonings
5 lb bisquick
44 oz -- water, cold
1 lb cheddar, sharp -- grated
1/2 c butter
Preheat oven to 450 degrees. Mix bisquick, water and cheese. Drop by
large spoonfuls onto greased baking sheet. Bake for 8-10 minutes. After
baking, (while hot) brush on melted butter or margarine mixed with garlic
powder, parsley flakes and Italian seasoning. (Amounts will vary
by the size batch you make, but a little goes a long way.) Serve hot. The
RL manager's recipe is for a large quantity, so you'll have to reduce the
ingredient quantities by the size batch you desire. Note: For a
smaller batch I usually use 2 C. Bisquick, 1/2 cup cold water, and
3/4 c. grated cheddar which will yield about 12 biscuits. You may also
substitute soda water or gingerale for the water, if desired.
per Kathy Pitts
in Bryan, TX
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Red Lobster Cheese Biscuits Version With Mays
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Copycat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup milk
1/3 cup mayo
1 tablespoon sugar -- or
3 packages sweet & low
2 cups self-rising flour
1/4 cup kraft's american cheese -- grate
liquid margarine
garlic powder
kraft american cheese food
Combine milk, mayo, sugar and flour. Beat with mixer at high speed, not
quite 1 minute until smooth and completely combined. Remove beaters. Use
rubber spatula to streak the dough with 1/4c cheese food. Drop batter
equally between 10 paper-lined muffin wells. Drizzle top of each with ts
liquid margarine and dust each with a little garlic powder plus 1 scant ts
additional cheese food. Bake 350~ 25 to 30 minutes or until golden brown
and tripled in size. Cool in pan on racks for 30 minutes . Add only enough
flour so batter drops from spoon. Source: Gloria Pitzer
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Red Lobster Cheese Rolls
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
garlic salt -- or powder
parsley flakes
italian seasonings
2 cup bisquick
1/2 cup cold water -- scant cup
3 ounce sharp cheddar cheese -- grated
1 ounce butter -- or margarine
These freeze well. Preheat oven to 450 degrees. Mix bisquick, water and
cheese. Drop by large spoonfuls onto greased baking sheet. Bake for 8-10
minutes. After baking, (while hot) brush on melted butter or margarine
mixed with garlic powder, parsley flakes and italian seasoning. (Amounts
will vary by the size batch you make, but a little goes a long way.) Serve
hot. this makes about 10 biscuits You may also substitute soda water or
gingerale for the water, if desired.
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Red Lobster Cheese Rolls * Small Recipe
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Desserts Fruit
Copycat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
garlic salt -- or powder
parsley flakes
italian seasonings
2 c bisquick
1/2 c cold water -- scant cup
3 oz sharp cheddar cheese -- grated
1 oz butter -- or margarine
My Notes: When the Red Lobster restaurant that we go to started serving
their cheese rolls, I managed to talk the manager out of this recipe. It's
been posted numerous times since 3/90 by me and by Elaine Radis and
others. The quantities I've given are as the manager gave me. Later, I cut
the ingredient quantities down to be more useable by the average family.
These do freeze, however, so it's worthwhile making the larger batch and
freezing the ones you do not plan to use immediately. Preheat oven to 450
degrees. Mix bisquick, water and cheese. Drop by large spoonfuls onto
greased baking sheet. Bake for 8-10 minutes. After baking, (while hot)
brush on melted butter or margarine mixed with garlic
powder, parsley flakes and Italian seasoning. (Amounts will vary by the
size batch you make, but a little goes a long way.) Serve hot. The RL
manager's recipe is for a large quantity, so you'll have to reduce the
ingredient quantities by the size batch you desire. NOTE: this recipe has
already been reduced.
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Red Lobster Garlic Cheese Biscuits (Light)
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Desserts Fruit
Copycat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 c minus 1 T flour
1 tb plus 2 tsp baking powder
1/2 t baking soda
1 pinch salt
3 tb stick margarine, chilled
3/4 c low fat (1.5%) buttermilk
1 1/2 oz sharp cheddar cheese, grated
1/4 t garlic powder
1. Preheat oven to 450F. Line baking sheet with parchment or waxed paper;
spray with nonstick cooking spray. 2. In a medium bowl, sift together
the flour, baking powder, soda and salt. Add 2 tablespoons of the
margarine and blend with pastry cutter until mixture resembles coarse
crumbs. Add buttermilk and cheese; combine with fork, handling dough as
little as possible. Drop by spoonfuls onto prepared baking sheet; bake
until lightly browned, about 8-10 minutes. 3. While biscuits are
baking, in a small microwavable bowl, add remaining tablespoon margarine;
microwave on high until margarine is melted. Stir in garlic powder; set
aside. 4. When biscuits are done, remove from oven and brush margarine
mixture evenly over the warm biscuits. Remove from baking sheet and
serve immediately. Serving (1 biscuit) equals
3/4 fat, 1 1/4 bread, 15 calories. Per serving 83 calories, 2 gm pro, 9
gm carb, 4 gm fat, 338 mg sodium, 4 mg chol, 0 gm fib. Source:
Weight Watchers Magazine, December 1994 Typed for you by Linda Fields,
Cyberealm BBS Watertown NY and home of Kook-Net 315-786-1120
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Red Lobster Garlic Cheese Rolls
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Desserts Fruit
Copycat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
garlic powder
italian seasoning
parsley -- - flakes
5 lb bisquick
44 oz cold water
1 lb cheese -- cheddar grated
Preheat oven to 450 degrees. Mix above ingredients. Drop by large
spoon- fuls onto greased baking sheet. Bake for 8-10 minutes. Brush on
melted but- ter mixed with garlic powder, parsley flakes and Italian
seasoning. (Amounts will vary by the size batch you make, but a
littlegoes a long way). Serve hot. FROM: JUDY GARNETT (PJXG05A)
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Red Lobster's Cheesy Garlic Rolls (Kathy's)
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Desserts Fruit
Copycat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 lb baking mix *
21 oz cold water
6 oz grated mild cheddar cheese
*RL uses a specially made product, but Bisquick buttermilk baking mix is
a decent substitute Mix together above ingredients (by hand, an
electric mixer will NOT work) until JUST combined --do not overmix. Scoop
with a 1 1/2 ounce scoop onto 2 parchment-lined baking sheets (20 per
sheet), and bake in a 450 convection oven for 4-5 minutes. Rotate the
sheets, and bake another 4-5 minutes. (Note, a commercial convection
oven cooks about 25 percent faster than a home oven -- for the same
results, increase the baking time somewhat, but be careful not to
overbrown the rolls, they should be a light golden brown). Remove
rolls from the oven, and brush with garlic butter mixture (again, RL uses
a proprietary product, but you can make a decent imitation by adding
garlic powder, NOT salt) to taste, plus some dehydrated parsley flakes to
liquid margarine. Do not add too much butter to the rolls, or
the garlic flavor will overpower the cheese. For variations, increase
the cheese to 8 oz. (better, and the way the Lobster used to do it), or
substitute about 5 oz. shredded Parmesan (NOT the dried stuff that comes
in a can) for the cheddar. The Parmesan variation is excellent. IMHO,
better than the original. As a breakfast bread (or snack for the cook),
you may also add 4-5 slices of crisp cooked bacon to this. In this case,
brush with regular liquid margarine instead of garlic butter.
Note: this is a half recipe for the ones made at the Lobster. It makes
40 rolls, which is a LOT for home use. You might want to scale it down
somewhat. Kathy in Bryan, TX
- - - - - - - - - - - - - - - - - -
--------------- MESSAGE bread-bakers.v098.n023.13 ---------------
From: Vickie
Subject: Request for Brownie Bread
Date: Mon, 16 Mar 1998 06:05:29 +0000
Hi, in one of the digests I read about a Brownie Bread. I have been
going through the archives but have not found the recipe yet.
If someone has a copy, please pass it on. Sounds good.
Vickie
--------------- MESSAGE bread-bakers.v098.n023.14 ---------------
From: SophieAZ
Subject: King Arthur Catalogue
Date: Sun, 15 Mar 1998 20:31:19 EST
This is in response to several folks who e-mailed me asking how to get a copy
of the Baker's Catalogue: call 1-800-827-6836. I recently had my computer
system upgraded, and, in the process, lost all of my old e-mail.
--------------- MESSAGE bread-bakers.v098.n023.15 ---------------
From: Heidi Nick
Subject: not mixing properly
Date: Mon, 16 Mar 1998 08:50:51 -0500
Anyone have a suggestion for this problem -
My West Bend breadmaker, only a few months old,
hasn't been mixing properly. I've measured ingredients
very carefully, am using the same recipe that worked
great before. But when it gets to the knead cycle,
the dough is still kind of grainy and in little bits,
not mixed yet. The paddles fit fine and are turning
fine. I can't figure it!
TIA for any help -
Heidi Nick
--------------- MESSAGE bread-bakers.v098.n023.16 ---------------
From: Nancy Hill
Subject: challah?
Date: Mon, 16 Mar 1998 20:07:55 -0500
Hi!
I was wondering if anyone had a recipe for honey bread --is it called
challah (spelling?) when braided? I tried to make it once by hand and
it was a disaster and I'd love to find a bread machine recipe for it.
(I don't mind not being able to braid it; I just want the speed of
doing it in my breadmaker, even though it'll just look like one of my
regular loaves.)
TIA,
Nancy
--
Nancy Hill, Toronto, Canada nancyh@interlog.com
Canadian homeschool page: www.flora.org/homeschool-ca/
--------------- MESSAGE bread-bakers.v098.n023.17 ---------------
From: Ruth Provance
Subject: Ascorbic Acid Test, Part III
Date: Wed, 18 Mar 1998 07:35:52 -0800
Okay, this time I made two batches of my Daily Bread
http://www.upword.com/bread/daily.html
and they were identical except that one of them had 1/8 tsp of Ascorbic
Acid. The loaves with the additive did not rise any higher or faster
than those without. The only difference I could see was the Ascorbic
Acid breads were "uglier" than the control loaves. The dough split
slightly on one loaf in rising, leaving an unven crust and misshapen
loaf. The other loaf had small pits in the surface of the loaf.
Would someone recommend that I try more Asorbic Acid, or should I just
call this one a "no desireable effect" result?
Ruth
--------------- MESSAGE bread-bakers.v098.n023.18 ---------------
From: Joyce L Owen
Subject: Lemon Poppy Seed Bread
Date: Tue, 17 Mar 1998 17:42:32 -0800
Emily asked about a recipe for lemon poppy seed bread. Here's mine.
1 1/4 C milk
1 tsp salt
2 Tbsp butter
1/4 C sugar
3 1/2 C flour
1 Tbsp poppy seeds
1 tsp grated lemon peel
2 tsp yeast
Use sweet bread setting on breadmaker.
--------
Tip for grated lemon peel:
When I use a lemon or an orange, I peel the rind with a potato peeler and
save the pieces in the freezer. Every so often, I grind the frozen peels in
my food processor, and save the resulting stuff in the freezer. It's easy
to remove the amount required whenever you need it.
>
>Hello,
>I'm looking for a delicious lemon-poppy seed bread for ABM. I've gone
>through my cookbooks, and there's none to be found. Your favorite
>recipe would be appreciated! Thanks!
>
>Emily
>
>ehillen@hcjb.org
- - - - - - - - - - - - - - - - - - - - - - - - - - -
Joyce L. Owen
Eugene OR
Visit the Website of the Fanconi Anemia Research Fund, Inc.
--------------- END bread-bakers.v098.n023 ---------------
-------------- BEGIN bread-bakers.v098.n024 --------------
001 - shakerbaker@juno.com (Sta - Hello and paddle woes
002 - "Nancy M. Schnepp"
Subject: Red Lobster biscuits
Date: Mon, 16 Mar 1998 10:42:12 -0500 (GMT+5:00)
Don't know if these are the ones Bonnie is looking for, since
I missed the original post. I know it says "biscuits" and
not "rolls", but they sound good!
From: jadi@juno.com (Jadi Christian)
Subject: Cheese-Garlic Biscuits (As served at Red Lobster)
Date: Fri, 13 Sep 1996 02:15:41 EDT
Got these off the Internet about a year ago...Tried them, and they are
very good. I have not seen them on the lists I'm on...sorry if they have
already been posted. I bet some newbies would like them...Jadi C.
jadi@juno.com
* Exported from MasterCook *
Cheese-Garlic Biscuits (As served at Red Lobster)
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads & Muffins
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups Bisquick. baking mix
2/3 cup milk
1/2 cup cheddar cheese (2 oz.) -- shredded
1/4 cup butter or margarine -- melted
1/4 tsp. garlic powder
Mix baking mix, milk and cheese until soft dough forms; beat vigorously
30 seconds. Drop dough by spoonfuls onto ungreased cookie sheet. Bake in
a preheated oven at 450-degrees for 8 to 10 minutes or until golden
brown. Mix butter and garlic powder; brush over warm biscuits before
removing from cookie sheet. Serve warm. (10 to 12 biscuits)
--------------- MESSAGE bread-bakers.v098.n024.3 ---------------
From: Diane Downs
Subject: substitutes for sugar
Date: Sun, 15 Mar 1998 17:54:28 -0800
i think this will work for sugar in bread ??
Stevia Stevia rebaudiana
Family:Asteraceae
Genus: Stevia
Species: Rebaudiana
Common names: Sweet leaf Of Paraguay Ethnic names Ca-a-e, Ka-ah-eee
Properties:Hypoglycemic, Antifungal,
Some of the benefits presented by Stevia research reports include:
100% natural plant extract about 150 - 400 times sweeter than sugar No
calories Plaque retardant and helps to
prevent cavities Excellent for diabetics Non-toxic Extensively used by
humans around the world with no adverse
effects
Stevia is one of the most health restoring plants on the Earth.
What whole
leaf Stevia does both inside the body and on the skin is
incredible. Native to
Paraguay, it is a small green plant bearing leaves which have a
delicious and
refreshing taste that can be 30 times sweeter than sugar.
Besides the
intensely sweet glycosides (Steviosides, Rebaudiosides and a
Dulcoside),
various studies have found the leaf to contain proteins, fibers,
carbohydrates,
iron, phosphorus, calcium, potassium, sodium, magnesium, zinc,
rutin (a
flavionoid), true vitamin A, Vitamin C and an oil which contains
53 other
constituents. Quality Stevia leaves and whole leaf concentrate
are nutritious,
natural dietary supplements offering numerous health benefits.
http://www.muscanet.com/~kschmitt/stevia.html
http://www.fastlane.net/~petro/stevia/basic.htm
http://www.healthfree.com/herbgarden/stevia.htm
--------------- MESSAGE bread-bakers.v098.n024.4 ---------------
From: Mitch Smith
Subject: RE: Digest bread-bakers.v098.n022
Date: Sun, 15 Mar 1998 16:34:08 -0600
pikec@cadvision.com (C Pike) wrote:
>We were talking to a bread salesperson yesterday and she was
>saying that her bread had no yeast-it was sour dough bread.
>She said when you make the bread with sour dough there is
>no yeast left. I would like to know if this is true as my husband
>is not supposed to eat yeast.
This person obviously has no clue as to what she's talking about.
Sourdough bread depends on the presence of yeast to ferment it,
plus the presence of bacteria which create lactic acid, giving the
sour taste. Depending on how the sourdough starter was developed
(a commercial mix versus a home-grown mixture with wild yeasts
and bacteria), the yeast may be a slightly different strain than the
saccharomyces cerevisiae which is the strain generally used in
commercially available yeasts.
One has to remember that wild yeasts are everywhere, floating
around in the air, along with various other bacteria. (This is also
why the specific tastes of sourdoughs vary by region - no two
regions have exactly the same strains.)
The fermentation process in sourdough bread is essentially the
same as for regular bread. The yeast feeds on on the starches
and sugars which generates carbon dioxide and alcohol as
by-products. The CO2 is trapped by the developed gluten
structure of the bread, causing it to rise. When the bread is
baked, the heat bakes off the alcohol and kills the yeast in the
process.
In other words all fermented breads, sourdough and regular,
contain some strain of yeast.
I'm not sure why your husband is supposed to avoid the dead
yeast in baked bread given that the live stuff is floating all
around us 24 hours a day, but he'll get the same exposure
from sourdough that he will from any other bread.
- Mitch
--------------- MESSAGE bread-bakers.v098.n024.5 ---------------
From: "Bill Hatcher"
Subject: Re: sour dough bread
Date: Sun, 15 Mar 1998 16:11:38 -0500
Connie -
I am afraid your salesperson was misinformed.
Sourdough starter is a solution, or powder which WAS a solution before drying,
that has become "infected" by yeast spores either intentionally propagated
into
it or from "wild" spores from the atmosphere or other sources.
When you use sourdough starter, it is exactly the same principal as using
commercially prepared yeast; you are just getting the yeast from a different
source, and it usually is not in quite as concentrated a form; that is why
sourdough bread usually takes longer to rise. Of course, that different
source
is what gives some sourdough breads such a wonderful aroma and taste. :))
More specifically to your husbands problem, normally I would expect all active
yeast fungii to be killed off during the baking process, but please do not
have
him start eating bread on my say-so. If he can eat "supermarket" sliced
bread,
then I should think he could eat home made bread using yeast. I don't know if
your husband's problem is yeast itself or one of it byproducts, but we are
literally immersed in a soup of yeast; it is in the air, and to some extent in
just about anything we ingest. Were I him, if I were not absolutely sure what
the "no yeast" prohibition was based on, I would try to get something a bit
more
definitive from whomever told him not to eat it.
Regards.
Bill Hatcher
bhatcher@gc.net
Southampton County, Virginia, USA
>--------------- MESSAGE bread-bakers.v098.n022.2 ---------------
>
>From: pikec@cadvision.com (C Pike)
>Subject: sour dough bread
>Date: Sun, 8 Mar 1998 09:17:37 -0800
>
>We were talking to a bread salesperson yesterday and she was saying that
>her bread had no yeast-it was sour dough bread. She said when you make the
>bread with sour dough there is no yeast left. I would like to know if this
>is true as my husband is not supposed to eat yeast.
>Thanks Connie
>
>---------------------------------------------------------------------------
---
>Bob & Connie Pike pikec@cadvision.com
--------------- END bread-bakers.v098.n024 ---------------
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